We bought a chunk of raw beef in brine in the store. I was marked "fully cured,... boiling will develop pink color". After adding some water and slow cooking it
I am wanting to make myeolchi yuksu (Korean anchovy broth) which is based on dried anchovies. My local Korean supermarket only has these Chinese sourced dried a
I like how canning bone broth causes the broth to go clear. My recipe for bone broth is to cover bones with water and simmer on low for 4-5 ho
In most recipes I've found about pressure-cooking pulled beef, the meat is sautéed before the pressure is applied. Why is this? Could I pressure-cook pul
I've now learned (from this site) that broth and stock are not the same product (see this great answer). So, in any given scenario, why should one use stock r
Over the last couple of years I've started hearing a lot about "bone broth." But bones and water are where all broth comes from, right? Is the
I've watched lots of videos on how to prepare bone broths. However, I haven't found much information about making it directly from frozen bones. I have understo